DOCSLIB.ORG

EC9919 Candies Old and New Mabel Doremus

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
EC9919 Candies Old and New Mabel Doremus University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 9-1938 EC9919 Candies Old and New Mabel Doremus Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist Doremus, Mabel, "EC9919 Candies Old and New" (1938). Historical Materials from University of Nebraska-Lincoln Extension. 3016. http://digitalcommons.unl.edu/extensionhist/3016 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. _£_. c.'#- c; r19 CIRCULAR 9919 • SEPTEMBER, 1938 OLD AND NEW bJ :I 0 0 UNIVERSITY OF NEBRASKA COLLEGE OF AGRICULTURE EXTENSION SERVICE U. S. DEPARTMENT OF AGRICULTURE COOPERATING CONTENTS PAGE Use of Sweets in the Diet . 3 Candy Ingredients . 3 Classifications of Candy . 4 Principles of Candy Making . 4 Temperatures . .. .. .. ...... 5 Utensils and Equipment . ...... 6 Order of Work . 6 Packing and Wrapping Candy for Gifts . 6 Recipes 8 Aloha Panocha, Chocolate Fudge, Dark Chocolate Fudge . .. ... 8 Honey Fudge, Dutch Walnuts, Fondant .. 9 Divinity, Peanut Butter Roll, Applets, After-Dinner Jelly Mints, Creole Pralines, Sparklets or Lollipops . .... .... 10 Molasses or Sorghum Taffy, Pulled Orange Taffy, Grape-Nuts Molasses Brittle, Honey Nut Brittle . 11 Caramelcorn Nuggets, Peanut Brittle . 12 - Ac knowledgment is made to Mi ss Matilda Peters, Associate Professo r, Foods and N utrition Divison of the Home Economics Department of the Uni versity of Nebraska, fo r her assistance in the preparation of this circular. Candies New and Old MABEL DOREMUS T has been said that the perfect gift is something that you have made I yourself. Homemade candy is an appropriate and most acceptable Christmas gift and one that enables the giver to share the spirit of giving even though her money is limited. A good candy maker is not necessarily a person with years of experience. If you have never made candy before, you need not hesitate to begin now. Of course, every homemaker wishes to avoid candy failure with its dis­ appointment and waste of ingredients, time, and effort. There are a few simple rules underlying candy making that once leam.ed and followed will do much toward perfecting the product. Use of Sweets in the Diet Candy has been known and used since about the year 2,000 B. C. In the Bible candy is referred to as "Wafers made with honey." Candy is such a favorite with ole and young that we know the craving for sweets is a normal one. In deciding whether or not sweets should be eaten we might first decide whether sugar, the basis of candy, is harmful. Sugar is an energy-giving food and all normally active people require a large amount of energy. There is no doubt that too much sugar irritates the lining of the stomach, upsets digestion, and destroys the appetite for more needed foods. Common sense tells us, then, to continue to eat candy but to follow such positive rules as these: The time to eat candy is after a meal rather than before meals. When selecting candy for children, take care to choose the m0re simple sweets. Fruit candies, hard candies, and simple kinds without large amounts of rich ingredients are best. Eat candy in comparatively small amounts. Molasses and brown sugar contain more minerals than white sugar. Candy Ingredients Sugar is the principal ingredient in most candies. Either cane or beet sugar may be used. Fairly fine-grained sugar, free from foreign materials, is best. Brow~ sugar, powdered sugar, confectioner's sugar, and maple sugar may also be used in candy. Honey may be used in some candies but special recipes for its use need to be followed. Molasses and light and dark syrup improve the texture of many candies. Butter improves the flavor and texture. Certain candies contain egg whites or gelatin, which give their char­ acteristic texture. Flavoring materials vary with the kind of candy. Nuts, chocolate, and fruits are added to some candies. 4 NEBRASKA ExTENSION CIRCULAR 9919 Classification of Candy After one has been sure to select the best ingredients, the next step is to follow the directions in the recipe faithfuly. There are three possible classifications of candy, namely: Cream candy or crystalline, in which the crystals are very small. Ex­ amples: fudge, panocha, and fondant. Non-crystalline: brittles; hard candies, rock candy; chewy candies, caramels. Miscellaneous candies, which contain some ingredient to give a special texture. Examples: gelatin candies, divinity, and gum drops. The ingredients in creamy candies vary. Fondant contains sugar an<il water while fudge and panocha contain sugar, milk, and butter. In fudge large amounts of cocoa or chocolate are used. Panocha (sometimes incor­ rectly spelle6 penuche) is made with brown sugar. Principles of Candy Making In good crystalline candy the crystallization of the sugar is so regulated that the candy is not sugary but creamy, fine grained, and smooth. To obtain this result in fudge, panocha, and fondant, we must learn how to obtain very small crystals. Some methods of doing this are: Use of acids such as cream of tartar, lemon juice, and vinegar to change part of the sucrose to invert sugar, which does not crystallize easily. This invert sugar is present in syrup, molasses, honey, and brown sugar; therefore any of these may be used in place of the acid. The sugar in the candy must all be dissolved before candy starts to boil. Wipe down the sides of the pan in which the candy is boiling with a damp cloth wrapped around the tines of a fork. This removes crystals which might fall into the candy and cause crystallization. Do not stir or beat candy while boiling or before it is cool, because this causes it to re-crystallize into large, coarse crystals. Large crystals attract others, and if the candy is cooled it will become seeded with the more desirable small crystals. Hard candy is not difficult to make but the handling of it when done requires speed and skill. It must be very hot and shaped at a high tempera­ ture. The ingredients in hard candy are generally sugar, water, ami some ingredient to prevent crystallization such as vinegar or syrup. Colorings, flavorings, and decorations may be added as desired. Rules for making hard candies: Dissolve s111gar before the boiling point is reached and do not stir while boiling. Wipe the crystals from the sides of the pan. Cook less rapidly toward the end of the boiling time to prevent darkening of the syrup. Gelatin candies, such as gum drops, marshmallows, and many paste candies, are not as sweet as other candies. They are generally made by soaking granulated gelatin in a prescribed amount of cold water and then boiling it with other ingredients for a comparatively short time. A gelatin CANDIES OLD ANI!l NEw 5 candy is usually cooked without stirring and then poured into a wet mold or flat pan. T emperatures In order to be sure of uniform results it is best to use an accurate candy thermometer. It is a great convenience and is often the secret of candy suc­ cess. Many people obtain· good results with­ out the thermometer, because they have developed skill in telling when the candy is done by other methods. If a thermometer is used it should be placed in the syrup before the boiling point is reached in order to heat it gradually. When reading the thermometer, the eye should be on a level with the mer­ cury in the tube. More accurate results will be obtained if the thermometer does not touch the bottom of the saucepan. Wh.en the thermometer is removed from the boiling syrup it should be placed at once in very hot water and cooled slowly. Candy that is undercooked will not harden and that which is overcooked will be grainy and hard . In damp weather it is often necessary to cook candy to a higher temperature to make sure it will harden. Cold-water Tests and C01-responding Temperatures T emperature Stage of Cooking, Type of Candy Degrees F. Cold-Water Test Description Syrup 228-234 Thread Spins a thread when dropped from spoon. Thread fin er and longer as tempera­ ture increases. Fudge, panocha, 234-240 Soft ball Soft ball in cold boiled fros ting, water. Flattens fo ndant on removal. Caramels 244 -248 Firm ball Firm ball in cold wa ter ; holds its shape on removal. Divinity, nougat, 250-265 Hard ball Hard ball in cold popcorn balls, water. Plastic and salt-water taffy chewy on removal. Butterscotch, 270-290 Crack Separates into heavy taffies, or pulled threads in cold candies water; plastic and bends on removal. Brittle, glace, 295-31 0 H ard crack Threads hard and barley sugar brittle on removal from water. Caramel or burnt 315-338 Clear to brown Becomes darker with sugar liquid higher temperatures. Very hard on cooling. NEBRASKA ExTENSION CIRCULAR 9919 In the absence of a thermometer a simple household test to tell when candy is done is to drop a small portion of the boiling syrup in a cup of cold water. When the hot syrup is cooled by the water it thickens and can be formed into balls of varying degrees of hardness. By feeling the drop in the cup, one can decide whether it has reached the soft ball, hard ball, or any other stage that the recipe calls for. Utensils and Equipment If one were making a business of candy making it would be advisable to obtain rather complete equipment.
Load more

Recommended publications
  • Sweetener Buying Guide
    Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup.
    [Show full text]
  • Candy Making Made Easy (Because It Is)
    05_597345 ch01.qxd 7/29/05 7:08 PM Page 9 Chapter 1 Candy Making Made Easy (Because It Is) Recipes in In This Chapter This Chapter ᮣ Gearing up to make candy ᮣ Dream Dates ᮣ Identifying some great confections ᮣ Checking out special uses for your candy-making skills ne point I stress throughout this book is that candy making is pretty Oeasy. After you learn a few basics and prepare yourself and your envi- ronment according to my simple guidelines, all you have to do is follow a few procedures. I hate to say this, but if I can make candy, you can make candy. When I train new staff members in my candy shop, I observe that, at first, they’re hesitant and overly careful about handling the product, as if it were very fragile. I assure them that they will not hurt the candy by being aggres- sive. I don’t want them to be afraid of the candy, and you shouldn’t be afraid, either. Most products you make are quite tolerant, and you can stir them hard, slap them, or just generally be rough with them. Don’t be afraid to get your hands a little messy, and don’t worry about making a bit of a mess. Have fun, because you’re in charge. To make a point, when someone observes that I have a spot of chocolate on my face, I dab even more on and ask, “Where, here?” Then I touch another spot withCOPYRIGHTED a big dab and ask, “Or was it here?” MATERIAL Before I finish, I have chocolate all over my face, but the new person is relaxed, confident that I am crazy and not worried about making a mess.
    [Show full text]
  • Candy Making Secrets
    C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same .
    [Show full text]
  • Mini Train Pan 2105-4499
    Instructions for Circus Train Baking & Decorating You will need Wilton Decorating Tips 3 and 16; Wilton Icing Colors in No-Taste Red, Lemon Yellow, Royal Blue. Small Derby Clowns Set. We suggest you tint all icings at one time, while cakes cool. Refrigerate Mini Train Cakes icing in covered containers until ready to use. Decorate in Numerical Order 1. Ice sides of cake and background areas smooth in white icing. PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. 2. Using tip 3 and yellow icing, outline the two small wheels and top of IN ADDITION, to decorate cakes you will need: smokestack. Cover large wheel with zigzags. Pipe in dot for bell. • Wilton Decorating Bags and Couplers or Parchment Triangles 3. Using tip 3 and red icing, add dot centers to wheels. • Tips 3, 16 4. Using tip 16 and white icing, cover front band of engine with stars. • Wilton Icing Colors in No-Taste Red, Lemon Yellow, Royal Blue 5. Using tip 16 and red icing, cover engine with stars. • Wilton Small Derby Clowns Set, Wilton Light Cocoa Candy Melts®*, 6. Using tip 3 and blue icing, outline cowcatcher, top of smokestacks and axle. chocolate sandwich cookie, candy wafer, gum 7. Using tip 3 and yellow icing, add bead bottom border. drops, mini candy-coated chocolate dots, round 8. Insert clown head. jelly candy discs, hollow center hard candy, mini 1. 2. 8. jawbreakers, licorice sticks 2. • One 2-layer cake mix (for 12 to 14 mini cakes), favorite crisped rice cereal recipe, favorite brownie recipe • Cake Board, Fanci-Foil Wrap or serving tray • Wilton Buttercream Icing (recipe included).
    [Show full text]
  • Caramelization of Sugar
    Caramelization of Sugar Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made. Using a pure copper sugar pan will allow total control of the sugar and avoid crystallization of sugar. At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts. When it cracks easily and is the base for nut brittles. To start, add some water to dry sugar in a pure copper sugar pan, stirring, until it reaches the consistency of wet sand. An interfering agent, such as lemon juice will help prevent re-crystallization because of the acid in it. Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pure copper sugar pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown.
    [Show full text]
  • Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
    9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com DELICIOUSsm GOLDEN BROWN SUGAR Product Information Sheet Product Code BR0050 A brown sugar produced by enrobing cane granulated sugar with high quality cane juice molasses. Delicious Golden brown is perfect for baked goods, barbecue sauces, or any formulation where a quality brown sugar is desired. Label Declaration: Brown Sugar (Sugar, Molasses) ANALYSIS Dry Solids 98% min Moisture 2% max Ash 2% max. Color Golden Brown Odor Typical of Brown Sugar Sucrose 90% typical Invert 4% typical NUTRITIONAL ANALYSIS Per 100 g Calories 390 Moisture 2g Carbohydrate 97.6 Sugars 97.6 Ash 0.40 Sodium 17 mg Potassium 96 mg Magnesium 9 mg Calcium 25 mg Not a dietary significant source of protein, fat, vitamins or fiber. MICROBIOLOGY Aerobic Plate Count – Max 500 cfu/g Yeast & Mold – Max 100 cfu/g Pathogen free Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com Allergen Statement Brown Sugar Allergen Source: Present in Used on same Comments: Product production line Dairy: No No Egg/Egg Derivative: No No Soy/Soy Derivative: No No Peanut: No No Wheat/Wheat No No Derivative: Fish (Cod, tuna, No No etc): Nuts (tree nuts, No No etc): Crustaceans (shell No No fish, lobster, etc.): Mollusks (snail, No No clams, etc.): Seeds (sesame, No No celery, etc.): Gluten: No No Colors (FD&C, No No Caramel color): MSG: No No Sorbates: No No Sulfites: No No Benzoates: No No BHA/BHT: No No Artificial No No Sweeteners: Animal derivatives: No No Mustard No No Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave.
    [Show full text]
  • Maple Sugar Blondies
    S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat.
    [Show full text]
  • So2 and Wine: a Review
    OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW SO2 AND WINE: A REVIEW 1 MARCH 2021 OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW WARNING This document has not been submitted to the step procedure for examining resolutions and cannot in any way be treated as an OIV resolution. Only resolutions adopted by the Member States of the OIV have an official character. This document has been drafted in the framework of Expert Group “Food safety” and revised by other OIV Commissions. This document, drafted and developed on the initiative of the OIV, is a collective expert report. © OIV publications, 1st Edition: March 2021 (Paris, France) ISBN 978-2-85038-022-8 OIV - International Organisation of Vine and Wine 35, rue de Monceau F-75008 Paris - France www.oiv.int 2 MARCH 2021 OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW SCOPE The group of experts « Food safety » of the OIV has worked extensively on the safety assessment of different compounds found in vitivinicultural products. This document aims to gather more specific information on SO2. This document has been prepared taking into consideration the information provided during the different sessions of the group of experts “Food safety” and information provided by Member States. Finally, this document, drafted and developed on the initiative of the OIV, is a collective expert report. This review is based on the help of scientific literature and technical works available until date of publishing. COORDINATOR OIV - International Organisation of Vine and Wine AUTHORS Dr. Creina Stockley (AU) Dr. Angelika Paschke-Kratzin (DE) Pr.
    [Show full text]
  • Dry White Wines Vintner's Select
    DISCOUNTS: 10% Off ALL Bottles / 20% Off Cases Case Discounts are per winery and not combined purchases at all wineries. PLACE YOUR ORDER: Orders for ALL wines can be placed by calling Brandy Nance, Executive Director of the Shawnee Hills Wine Trail, at 618- 218-4402 between 8:00am and 8:00pm. Your credit card will be charged at each winery that you order from. Dry White Wines Vintner’s Select - The fine structured lemon flavors of Vidal are beautifully complemented by the soft floral aromatics of Traminette and subtle citrus aromas and flavors of Seyval. Chardonnay and Vignoles blend to create a luscious texture and mouth feel. Enjoy many layers of flavor and complexity in this southern Illinois white wine. - $21.00 Vignoles (Estate Grown) - A clean full-bodied, white wine with luscious grapefruit flavors and crisp tropical aromas. A full body and smooth finish make this wine a treat for any palate. - $18.00 Rose` - A crisp wine with an intense fruity aromas our dry Rose` bursts with fresh fruit scents of watermelon and strawberry while the slightest hint of rose graces the nose. A great wine for any occasion this Rose` displays a great balance between tannins and acidity. - $16.00 Seyval - A light-bodied white wine with hints of apple and pear. A slight suggestion of pineapple flows across the palate for a delicate finish. - $16.00 Dry Red Wines Cabernet Franc 2015 (Estate Grown) - Aged in French and American Oak barrels for two years, this distinct varietal provides a complex blend of spice, berry fruit and cedar aromas.
    [Show full text]
  • Toffee-Tastic™ Cookie Cake Pops
    Toffee-tastic™ Cookie Cake Pops Toffee-tastic™ Cookie Cake Pops INGREDIENTS: 1 box of Toffee-tastic™ Girl Scout Cookies® Cake Pops (made with frosting) • ½ cup+ frosting (Canned or cream cheese frosting) DIRECTIONS: • 1 pkg Toffee-tastic Girl Scout Cookies®, finely chopped 1. Blend together the cookie crumbs and the cream cheese (or frosting) until it can form a ball, adding a little extra cream cheese • ¼ cup toffee bits (or frosting), if needed. A food processor works well for this. • 1 cup coating, melted (chocolate chips, butterscotch 2. Form dough into balls (1-1 ½" size). Refrigerate for 30-60 chips, white chocolate chips minutes. or candy melts) 3. Melt coating in a narrow, tall microwave safe mug. (Start with 30 • Toppings, to decorate tops (toffee bits, chopped pecans, seconds in the microwave, stir, and then continue to microwave colored sprinkles or candies) in additional 10 second intervals until smooth). Do not overheat. • Lollipop sticks 4. Dip the end of your lollipop stick in the melted coating. Insert stick into ball (or if making cookie balls, without sticks, use two Cream Cheese Frosting knifes to lower balls into coating). • 1½ oz cream cheese 5. Dip each ball into the coating until covered, allowing excess to • 2 Tbsp butter drip off into mug. • 1 cup powdered sugar 6. Sprinkle top with toffee, nuts or sprinkles, and allow to cool. • ½ tsp vanilla Beat all ingredients together until smooth. (Yields approximately 3/4 cup) Cookie Balls (made with cream cheese) • 3-4 oz cream cheese By using gluten-free ingredients for these recipes, cookie lovers • 1 pkg Toffee-tastic Girl Scout Cookies®, avoiding gluten can enjoy them, too! finely chopped Either version can be finished out in a candy format, or can • ¼ cup toffee bits be served on a stick, like a cake pop.
    [Show full text]
  • Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
    Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra flavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.
    [Show full text]
  • Science Experiment at Home Mezzo 3
    Science experiment at home Mezzo 3 How to Make Rock Candy Learn to make rock candy for an edible activity! Making rock candy is also part science experiment, allowing your kid hands-on learning with a few simple ingredients and kitchen tools. This easy rock candy recipe lets your kid observe the crystallization process firsthand while making some pretty delicious treats. Sugar, water, and few more items found at home are all you need. Step 1 How to Make Rock Candy Gather your ingredients and tools. All you need is water, sugar, a clothespin, a pot for boiling, and a few wooden sticks to grow rock candy crystals in your kitchen! You might pick out a food color dye, too. For the "sticks," you can pick up a few bamboo skewers from the grocery store. A few simple ingredients allow you to make rock candy at home. Step 2 Bring two cups of water to a boil in a large pot on the stove. Next, stir in four cups of sugar. Boil and continue stirring until sugar appears dissolved. This creates a supersaturated sugar solution. This is also the time to add in any flavor enhancements, such as vanilla or peppermint and so on. Allow the solution to cool for 15-20 minutes. Create your sugar solution. Step 3 While waiting for the solution to cool, prepare your wooden sticks for growing the rock crystals. Wet the wooden sticks and roll them around in granulated sugar. Make sure you allow the sugared sticks to completely dry before continuing to Step 4.
    [Show full text]